Mix together butter and sugar. Spread it on both sides of the bread. Heat a non-stick frying pan over middle high heat. Fry each slice of bread on both sides until golden. Don't put it on the kitchen towel and don't stack slices while hot or they will stick. Serve hot.

Cut off the each end of bread, then slice baguette in half. Cut each half in three pieces. Brush each slice with softened butter and arrange them in a baking pan. Whisk the eggs, milk, sugar, orange juice and zest, vanilla and salt. Pour it over the bread and leave to soak for 30'. Flip the pieces around every 10'. After 30' pour off any left over liquid from the pan, sprinkle the bread with yellow sugar and bake in the preheated oven at 180C for 30'. Dust with powdered sugar and serve warm. If you serve it with some sweet topping (like jam, nutella...) omit the sugar in the filling.

Wash the potatoes, cook them , peel and diced. Dice the ham, spring onions, pepper and pickles. Mix all in the bowl, add the lemon juice, mustard, cream cheese and parsley and then slowly add yogurt until you reach the desired consistency of the salad. Season by taste with salt and pepper and chill.

Sift the flour, baking powder and salt. In a small bowl, mix the cocoa powder, 60ml of milk and one tablespoon of sugar.

Whisk the butter and sugar, then add the eggs, one at a time. Now, add alternately 250ml of milk and flour mixture. Mix well. Finally, add a vanilla. Divide the mixture in two parts. In one, add the cocoa mixture and mix well. Pour each part in a plastic bag, snip off one corner and pour alternately each part. On the bottom of the pan pour the pale mixture, in the center of this pour the dark mixture, in center of the dark pour the pale etc. Bake for 45' (toothpick test). Baked cake invert immediately on the serving plate and dust with powdered sugar.

Roll out the pastry. With the sharp knife, cut away about 1cm from the border taking care not to cut all the way to the bottom. Prick the center all over with the fork. Put in the oven for 10'. In a bowl, mix the drained tuna and corn. Take the pastry from the oven, if it has puffed, press down gently with a spoon. Spread the sour cream across the centre, arrange the corn and tuna and sprinkle with grated cheese. Put back in the oven for 15' more until golden brown. Sprinkle with chopped parsley and serve warm.

Preheat the oven to 180C. Line a round 22cm round pan with parchment paper.

In a small bowl, mix the almond, 100gr sugar and grated lemon zest.

In a separate bowl, beat the eggs with the 6 tablespoons of sugar, add the butter, flour and baking powder. Pour into prepared pan. Peel the apples and cut them into thin slices. Arrange the apples onto the mixture pushing them right down into the pan. Sprinkle the mixture with the sugar, almond and lemon mix. Bake for 30-40' (toothpick test).

Butter a 20cm round cake pan and line with parchment paper. Put the pan in a bigger baking pan filled halfway with boiling water. Preheat the oven to 190C.

On a lower heat melt the chocolate and butter and let cool slightly. Whisk the eggs and sugar. The mixture should be pale and double in volume. In the chocolate mixture add the third of the eggs and stir using a rubber spatula. Add the eggs in two more times and whisk all together. Finally add a teaspoon of vanilla. Pour the mixture into a prepared pan and put in the oven. Bake for 35-40' or until a thermometer shows 80C in the middle of the cake. Take it out of the oven and the water and let cool for 30' . Invert the cake on the serving plate and cool completely.

Bring 400ml of milk to boil. Whisk egg yolks with sugar, add flour, cornstarch and the rest of the milk and mix all together. Pour this mixture into hot milk and cook over low heat until it thickens. Remove from the heat and add the butter. Stir until it melts. Divide the cream into three. In one part add the vanilla, in second coffee and in the last part add the chocolate. Line a bread pan with stretch foil. Dip the ladyfingers in the cold milk, arrange in the pan, pour the vanilla filling, again ladyfingers, coffee filling, ladyfingers and finish of with the chocolate filling. Put the cake in the fridge to cool. Invert on the serving plate and remove the foil.

Note: Don't cover the hot cake with foil, because it will prevent the filling to get a crust and it will stick onto your plate.

Combine mashed bananas with the rest of the ingredients and mix well. Cool in the fridge for 1 hour. Shape into small balls and roll them into mixture of cocoa powder and powdered sugar. Best served straight from the fridge.